![]() ![]() Place the chocolate ice-cream in the bowl of an electric mixer and beat for 1–2 minutes or until softened.Spoon into the brownie-lined tin and spread evenly with a palette knife. Add the cherry mixture and beat until combined. Place the vanilla ice-cream in the bowl of an electric mixer and beat for 1–2 minutes or until softened.Using the tin as a guide, trim the brownie to fit the tin and use it to line the base and sides. Line a lightly greased 26cm x 8cm x 7.5cm (2-litre-capacity) tin with non-stick baking paper (see cook’s tips, above).Transfer to a bowl and allow to cool completely. Bring to the boil and cook, stirring occasionally, for 25 minutes or until the liquid is reduced and syrupy and the cherries are translucent. Place the cherries, caster sugar, lemon juice, vanilla and water in a medium saucepan over medium heat and stir to combine.Allow to cool slightly before refrigerating until cold. Bake for 12–15 minutes or until cooked when tested with a skewer. Pour into the tin and smooth with a palette knife. Add the chocolate mixture and whisk until well combined. Place the brown sugar, eggs, flour and cocoa in a medium bowl. Place the chocolate and butter in a medium saucepan over low heat and stir frequently until melted and smooth. ![]() Line a lightly greased 37cm x 25cm Swiss roll tin with non-stick baking paper. To make the brownie lining, preheat oven to 180˚C (350˚F).MAKE YOUR RESERVATION If your desired time is not available online please call the restaurant directly – they just might be able to accommodate you. Smoked and grilled, Maker’s Mark BBQ glaze, lime cream, cotija, cashew, cilantroĪrrabiata, pistachio pesto, pecorino, grilled sourdough COURSE FOUR Marinated and seared chicken skewer, house peanut sauce, cucumber salad, pickled chilis, cilantro, crushed cashew Spicy chickpea batter, green chutney, basil aioli, fresh lemon Red chili honey, smoked pineapple salsa, crispy pork rinds COURSE THREE (CHOOSE ONE) Worcestershire, lemon, butter, garlic, grilled sourdough Tamarind dipping sauce, bibb lettuce, basil Sesame gochujang dressing, shallot, scallion, crispy garlic Mixed local greens, cucumber, app harvest cherry tomatoes, mint, crispy pita, lemon sumac vinaigretteĬrispy serrano ham, toasted almond, basil COURSE TWO (CHOOSE ONE) Served over farmer’s market ratatouille, with pickled peach salsa and basil oil DESSERTSĬhoose From Our Midway Bakery Dessert CaseĬlassic cheesecake with blueberry topping Tender local green beans, fingerling potatoes in green garlic mayo, kalamata olives, cherry tomatoes, boiled egg, and local lettuces with red wine vinaigrette ENTRÉES (CHOOSE ONE)īreaded and fried eggplant steak served over ratatouille of farmer’s market vegetables, smothered with fresh tomato sauce, basil, mozzarella cheese and parmesan STARTERS (CHOOSE ONE)įried local corn dusted with dried chilies, guacamole, lime crema, queso fresco, pickled jalapenos – served with tortilla chips – fried to order! ![]()
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